Ingredients
– 5 1/2 cups shredded rotisserie chicken (or any leftover chicken) Provides tender chicken throughout the casserole.
– 2 cups cubed ham (diced from ham steak or leftovers) Adds salty, savory flavor and hearty bites.
– 4 tablespoons butter Builds the roux base for a smooth, thick sauce.
– 1/4 cup all-purpose flour Helps thicken the milk mixture into a creamy sauce.
– 2 cups milk (preferably 2% or higher fat content) Creates the creamy texture without curdling (higher fat helps).
– 1 tablespoon Dijon mustard Adds tang and depth, similar to classic cordon bleu flavor.
– 1 tablespoon lemon juice Brightens the sauce and balances richness.
– 1/2 teaspoon garlic powder Adds savory flavor that rounds out the cheese.
– 1/4 teaspoon salt (adjust to taste) Seasons the sauce for the right balance.
– 1 1/4 cups shredded Swiss cheese (about 5 ounces) Delivers the signature mild, nutty flavor.
– 1/4 cup grated Parmesan cheese Boosts richness and helps the sauce melt evenly.
– 1 cup Panko bread crumbs Creates a crisp, golden topping.
– 2 tablespoons melted butter Helps the topping turn golden and stay flavorful.
Instructions
1-First Step: Preheat oven to 350 degrees Fahrenheit and grease a 9×13 casserole dish with cooking spray.
2-Second Step: Layer shredded chicken evenly on the bottom of the casserole dish.
3-Third Step: Layer cubed ham evenly over the chicken.
4-Fourth Step: Make the cheese sauce. Melt 4 tablespoons butter in a saucepan over medium heat. Sprinkle 1/4 cup all-purpose flour over melted butter and cook for 1-2 minutes until the mixture becomes dry and clumpy.
5-Fifth Step: Whisk in 2 cups milk slowly, then add 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Simmer while whisking constantly for 3-5 minutes until sauce thickens.
6-Sixth Step: Remove sauce from heat and stir in 1 1/4 cups shredded Swiss cheese and 1/4 cup grated Parmesan cheese until melted. Taste and adjust salt if needed.
7-Seventh Step: Pour cheese sauce evenly over the ham and chicken layers.
8-Eighth Step: Mix 1 cup Panko breadcrumbs and 2 tablespoons melted butter in a small bowl until combined. Sprinkle this mixture evenly over the casserole.
9-Ninth Step: Bake uncovered for 30-35 minutes or until the topping is golden brown and the casserole is bubbly.
10-Final Step: Let cool for 5-10 minutes before serving. Serve alone or over pasta or rice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Swap Swiss for Gruyere or cheddar; use 2%+ milk to avoid curdling sauce.
🥫 Assemble ahead sans topping, refrigerate overnight, add fresh panko before baking.
❄️ Freezes well unbaked (no topping); thaw and bake for easy meal prep.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole
- Calories: 550 kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg